• Journal of Food Hygiene and Safety
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• v.24 no.4
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• pp.332-337
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• 2009

Most propionic acid is added to food (especially breads) as preservatives and its form is sodium or calcium salt. Most countries admitted propionic acid as food preservatives but a tolerance limit is somewhat different according to countries. Recoveries of the official method for propionates reported as 50.0~60.0%. Accordingly new rapid determination method for propionates was developed using formic acid added sodium chloride (5 g) and ether (formic acid : ether = 1 : 2) as the extraction solvent to improve the official method with the complex processes. Propionate was dissolved from the samples with formic acid omitting steam distillation and ion exchange procedure. Then propionate in formic acid was extracted with ether and sodium chloride again. A $1\;{\mu}l$ aliquot of the filtrate of ether was analyzed by gas chromatograph. Recoveries from sample A and B fortified with propionic acid sodium salt were 85.0 % and 90.0 %, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.924-929
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• 2004

Quality characteristics of functional bread added with different concentrations of potato juice and processed by basic formulation were investigated. Specific volume and baking loss of bread added with 20% potato juice (potato juice : water = 20 : 80) were the highest. Moisture and crude protein contents increased with increasing content of potato juice, while crude lipid content decreased. Lightness (L value) and yellowness (b value) of bread decreased with increasing content of potato juice, while redness (a value) increased. Texture measurement showed springiness, cohesiveness, and brittleness increased with increase of potato juice content. Highest sensory scores for color (p < 0.001), flavor, and taste (p < 0.05) were obtained from bread added with 20% potato juice, while appearance (p < 0.01) and texture (p < 0.01) of control bread were highest. Glycoalkaloid contentsof bread added with 50 and 100% potato juice were 2.85 and 5.79 mg%, respectively.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.509-515
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• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.316-322
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• 2001

The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.

• Journal of Life Science
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• v.25 no.5
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• pp.515-522
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• 2015

Treculia africana Decne, a breadfruit species, is native to many parts of West and Tropical Africa. The breadfruit belongs to the family Moraceae and is one of the four members of the genera Treculia. The crude extract of T. africana has been used in folk medicine as an anti-inflammatory agent for various ailments, such as whooping cough. In this study, we evaluated the anti-oxidative and anti-cancer activities of the methanol extract of T. africana Decne (META) and the molecular mechanisms of its anti-cancer effects in human colon carcinoma HT29 cells. The META exhibited anti-oxidative activity through a DPPH radical scavenging capacity and inhibited cell growth in a dose-dependent manner in HT29 cells. META treatment induced apoptosis of HT29 cells, showing an increase in the percentage of both SubG1 cells and Annexin V-positive cells and the formation of apoptotic bodies in a dose-dependent manner. META-mediated apoptosis was associated with the up-regulation of the death receptor FAS and Bax and a decrease in the Bcl-2 expression. META-treated HT29 cells also showed the release of cytochrome c from the mitochondria into the cytosol, activation of caspase-3, caspase-8, and caspase-9, and proteolytic cleavage of poly ADP-ribose polymerase (PARP). These findings suggest META may exert an anti-cancer effect in HT29 cells by inducing apoptosis through both intrinsic and extrinsic pathways.

• KSBB Journal
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• v.14 no.4
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• pp.445-451
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• 1999

Glutathione production was carried out using mixed cells of E. coli TG1/pDG7 $\alpha$ and bakers yeast in an Aerated Slurry Bioreactor. Glutathione-producing enzymes were stable for 34 hours, yielding 4.6 mM glutathione in suspension reaction. Glutahione production with high density mixed cells was studied as a function of flow rate in an Aereated Slurry Bioreactor. Glutathione concentration was higher than that in suspension reaction for 32 hours at the substrate feeding rate of 5.2 mL/hr with cell recycle in continuous Aerated Slurry Bioreactor. It was for 42 hours at 2.6 mL/hr and 22 hours at 5.2 mL/hr without cell recycle. Glutahione productivity was 25.7 mg/g wet $cell{\cdot}hr$ at the substrate feeding rate of 10.4 mL/hr with cell recycle, but 5.28 mg/g wet $cell{\cdot}hr$ at 5.2 mL/hr and 1.65 mg/g wet $cell{\cdot}hr$ at 2.6 mL/hr without cell recycle. Effective production time increased from 25 to 45 hours, by using a surfactant, tween 80. As a purfing gas, nitrogen was tested instead of air to avoid a possible oxidizing effect on glutathione-producing enzymes, resulting in the increase of effective production time to 40 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.761-766
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• 2008

The effects of various enzymes and emulsifiers on the loaf volume and crumb hardness of rice breads were studied. Four different enzymes [fungal ${\alpha}$-amylase (AMYL), maltogenic bacterial ${\alpha}$-amylase (NMYL), glucose oxidases (GO), and xylanase+hemicellulases (PTP)] and four emulsifiers [sorbitan monostearate (SMS), glycerol monostearate (GMS), sodium stearoyl lactylate (SSL), and glycerol ester+propylene glycol ester+sucrose ester+sorbitan ester (SP)] were supplemented to rice dough. The addition of AMYL, GO, and GO+AMYL increased loaf volume of rice breads. The highest loaf volume was observed in rice bread supplemented with AMYL. Rice breads supplemented with enzymes firmed at lower rates during storage, and AMYL, NMYL, and GO considerably decreased crumb hardness of rice breads, exhibiting a significant antistaling effect. The addition of emulsifiers produced rice breads with better specific loaf volume and crumb texture, and continuously retarded crumb hardness of rice breads during storage. Especially, rice bread supplemented with SSL demonstrated the highest loaf volume and the lowest crumb hardness during storage.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.313-324
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• 2016

The purpose of this study was to investigate in the Age-Specific Choice Attributes of Bakery Product Purchasers on Gyeongbuk. The results were as follows : The findings of survey showed that in general characteristics of respondents, the number of males was 194(33.4%) and females 387(66.6%), so the number of females was slightly higher than that of males. On the matter of bakery purchase attributes, in the case of food life by ages, the 20s belonged to more 'taste-interest type'(44.7%) and the 30s~50s were more 'health-interest type'(p<0.001). When purchasing bakery products, consumers had different importance factors such as taste 61.8%, nutrition 17.6%, price 9.1%. In terms of taste, by ages the 20s were 73.9%, the 30s 65.8%, the 40s 55.8% and the 50s 46.0%(p<0.001). In bakery-using type, franchise bakery was 70.4%, window bakery 16.0%, in the case of franchise bakery by ages, the 20s were 70.2%, the 30s 78.1%, the 40s 72.1% and the 50s 56.0%(p<0.001). In their preference of bakery products, various kinds of sandwich the 20s liked by 37.3%, the 50s by 12.0%(p<0.001). Natural fermented bread accounted for 14.9% in the 20s and 37.0% in the 50s(p<0.001).